The Scientific American cyclopedia of formulas : partly based upon the twenty-eighth edition of Scientific American cyclopedia of receipts, notes and queries 15,000 formulas / edited by Albert A. Hopkins.
- Albert A. Hopkins
- Date:
- 1910
Licence: Public Domain Mark
Credit: The Scientific American cyclopedia of formulas : partly based upon the twenty-eighth edition of Scientific American cyclopedia of receipts, notes and queries 15,000 formulas / edited by Albert A. Hopkins. Source: Wellcome Collection.
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![(Butter Making) hoi, forms an excellent coating for ampu¬ tated branches and for wounds of fruit trees, making a water-proof artificial skin, under which the wood grows until the wound is healed. 2.—The following cement is used to pro¬ tect injured trees: 2 parts of yellow ocher; wood ashes (sifted), 1 part; white lead, 10 parts ; Venice turpentine, 2 parts ; linseed oil, q. s. to mix. BUTTER Classification. Butter Making. Coloring Butter. Deterioration of Butter. Preserving Butter. Butter Making. The following directions for butter making are obtained from Farmers’ Bul¬ letin 241, entitled “Butter Making on the Farm,” by E. H. Webster, M. S. It is needless to say that all the milk utensils should be kept scrupulously clean. There should be- no hidden places in milk vessels. Wooden vessels should not be tolerated under any condition for holding milk, for it is impossible to keep them clean. A little ordinary sal soda and a little borax is a cheap and effective cleansing agent. A brush should be used in preference to a cloth. The final rins¬ ing of dairy vessels should be in boiling hot water. The milk should not be al¬ lowed to stand in a barn after it is drawn, as it readily absorbs odors. It should not be placed in a cellar or cave where there are decaying vegetables or fruits, as it will quickly absorb the odors from them. Full instructions for using the milk separator will be found in the pamphlet to which we refer. Detailed information relative to the operation of separators comes with each machine. Up to the time of ripening the cream the dairyman has been trying to keep it as free as possible from bacteria and to check the growth of all that may get into it, but from this point on the work will be quite different. Cream prepared with the aid of a separator should be per¬ fectly sweet, and if cooled properly will remain so for a number of hours, and in fact it can be preserved for four or five days if kept at a temperature of 50° F. It may be churned in this condition and the quality of the butter made that is in demand in a limited way, but, practically speaking, all butter used in this country is churned from sour cream. Sweet (Butter Making) cream butter to most users tastes flat and insipid. The trouble with ordinary souring is that it may not be the desirable kind. It must be handled in such a way that de¬ sirable flavors will be developed and the undesirable ones kept in check. This can only be accomplished with a perfectly sweet cream and afterward controlling the souring process. This control is se¬ cured by introducing into the cream what is known as a “starter,” which is nothing more nor less than nicely soured milk either whole or skimmed. It will contain those varieties of bacteria which will de¬ velop the flavors wanted and not those which cause putrefaction, gassy fermenta¬ tion and similar undesirable changes. To secure a starter containing suitable bac¬ teria the dairyman has simply to set away a portion of skim milk as it comes from the separator. If the milk is kept at a temperature of 70 to 80° F. it should sour within twenty-four hours and form a solid curd. A test of this curd shows whether or not the dairyman has kept his milk clean. If the taste is found pleasant and mildly acid, and the curd readily breaks when poured from one vessel to another, he has a good starter. On the other hand, if the curd is stringy and will not break with a square, sharp cleav¬ age, but seems to be granular, or if a clear whey is found on the surface, it shows that bacteria of a harmful species are present. If the souring continues too long too much acid is formed, the starter becomes sharp and unfit for use. A glass jar is the best vessel in which to make a starter, as the glass is easily cleaned and the butter maker can see what action is taking place while the milk is souring. If there are gas-producing germs in the milk little bubbles will form in the bot¬ tom and along the sides of the jar. If these are formed the starter should not be used as the effect will not be good. If one is churning every day, about 1 to 1% gal. of starter to 10 gal. of cream is the right proportion. If the cream is cooled to about 60° F. it will require more starter than if it is set at 70° F. If the cream is not to be churned every day, but must be held from two to four days before enough is secured for churn¬ ing, a small amount of starter may be added to the first batch of cream or the cream may be held sweet from two to four milkings and the starter added in a larger quantity. Whole milk can be used for a starter instead of skim milk, but it is considered better to use the latter. The surface of [27]](https://iiif.wellcomecollection.org/image/b31361523_0041.jp2/full/800%2C/0/default.jpg)
